The Pioneer Woman Tasty Kitchen
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Chopped Greek Salad

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Level: Easy

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Description

This salad is hardy enough to serve as a main dish and the gorgeous vegetables make it a great recipe for entertaining. It’s the dish that always disappears when we serve it at a party.

Ingredients

  • 1 whole Cucumber Quartered And Sliced Into Bite Sized Pieces
  • 1 container (12 Oz. Size) Mixed Cherry, Grape And Cocktail Tomatoes
  • ¼ cups Red Onion, Thinly Sliced Into Bite Sizes Pieces
  • 1 head Romaine Lettuce Chopped Into Bite Sized Pieces
  • 4 ounces, weight Feta Cheese, Cut Into Bite Sized Cubes
  • ¼ cups Kalamata Olives (pitted)
  • FOR THE DRESSING:
  • 1 Tablespoon Sherry Vinegar
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic, Minced
  • 1 teaspoon Dried Oregano
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Pepper
  • ¼ cups Olive Oil
  • ½ cups Canola Oil

Preparation

Chop vegetables and place in a large bowl. Add cubed feta cheese and olives.

For the dressing, in a small bowl, whisk vinegars, mustard, garlic, oregano, salt and pepper. Then slowly drizzle in both kinds of oil as you whisk. Continue to whisk dressing until oil is fully incorporated.

Right before you are ready to serve, add salad dressing to salad and toss.

Notes:
1. The dressing can be made ahead of time and it will keep for up to 2 weeks when covered and stored in the fridge.
2. If I am making this salad as a main course, then I like to serve my salad with pita bread and hummus.

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